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Berry and Cream Cheese Puff Pastries (Step by Step Photos)

by 40 Comments

So light and airy, these Berry and Cream Cheese Puff Pastries have buttery, flaky layers with a rich, vanilla-scented cream cheese filling, topped with juicy berries and a drizzle of cream cheese glaze.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

The cream cheese filling is rich, creamy, and delicious. Keep it cold until ready to fill the puff pastries so it holds its shape instead of oozing all over.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

When cutting and shaping the pastry, cut cleanly and don't handle the edges too much. A sharp, clean cut helps the pastry to rise.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

Brush the top border with egg wash, being careful not to get any on the cut sides. Pipe or spoon filling into the center and top with berries.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

The secret to puff pastry success: letting the oven preheat to 425 degrees for 15-20 minutes before baking. The intense heat causes the pastry to puff up.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

Bake until golden and the edges are starting to brown.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

Drizzle with glaze and sprinkle with confectioner's sugar.

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful! There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

Recipe

a close of of berry puff pastry

Berries and Cream Puff Pastries with Cream Cheese Drizzle

Kelly
Berry and Cream Cheese Puff Pastries have buttery, flaky layers with a rich, vanilla-scented cream cheese filling, topped with juicy berries and a drizzle of cream cheese glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 478 kcal

Ingredients
  

  • 1 package puff pastry sheets
  • 1 egg
  • 8 oz cream cheese
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • mixed berries for topping
  • confectioner's sugar for dusting
  • whipping cream for thinning glaze

Instructions
 

For the filling:

  • Mix the cream cheese, sugar, and vanilla in a bowl by hand or in a stand mixer. Keep cold until ready to use.
  • Reserve a few spoons of mixture for glaze.

For the pastry shells:

  • Let the puff pastry sheets thaw on the counter for about 40 minutes but do not let get warm.
  • Preheat oven to 425 degrees F for 15 to 20 minutes before baking.
  • While still cool, roll the sheets into an 8-10 inch square. Cut each square into 4 smaller 4-5 inch squares.
  • Following the photos above, fold the squares in half, then cut a little less than ½ inch (1cm) from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.
  • Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.
  • Brush only the tops with an egg wash, 1 egg mixed with 1 teaspoon water, being careful not to get any on the cut sides.
  • Pipe or spoon the filling into the center of the pastry. Top with berries.
  • Bake in preheated oven until puffy and golden brown, about 10-15 minutes.

Prepare Glaze:

  • Mix reserved cream cheese filling with a small amount of whipping cream so that it becomes the consistency of a glaze.
  • Let cool a few minutes then drizzle with glaze and sprinkle with confectioner's sugar.

Notes

  • Allow the oven to preheat 15-20 minutes before baking so that the puff pastry rises properly.
  • Don't get egg wash on cut sides of pastry

Nutrition

Calories: 478kcalCarbohydrates: 38gProtein: 7gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 49mgSodium: 249mgPotassium: 83mgFiber: 1gSugar: 10gVitamin A: 411IUCalcium: 37mgIron: 2mg
Keyword berries and cream pastry, puff pastries
Tried this recipe?Let us know how it was!
There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!

Classic New York Cheesecake

by 14 Comments

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

The quintessential Classic New York cheesecake ranks among Gotham’s most iconic foods. The proper New York cheesecake has a simple and unchanging list of ingredients: cream cheese, eggs, sugar, vanilla, and cream. The result is rich yet light, and the perfect balance of tart and sweet.  

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

This Classic New York Cheesecake uses a full 2 ½ pounds of cream cheese. That's a whopping 5 packs! The result is a tall, gorgeous cake that is decadently rich and creamy. Shortbread cookie crumbs used in the crust don't get soggy and complement the flavor of the cheesecake perfectly without distracting from it.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

I use two different methods for baking a Classic New York Cheesecake. Both are from Cook's Illustrated. This is the more traditional, yet riskier method. The cheesecake initially bakes for 10 minutes in a 500 degree F oven. This is what gives the gorgeous brown, puffy edges and golden top. Then the oven is turned to 200 degrees to finish baking for about an hour and a half. This slow bake at a low temperature gives the cheesecake a soft, silky texture and does away with the need for using a water bath.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

The reason this method is risky is that different ovens will reduce their temperature from 500 degrees to 200 degrees at different rates. If your oven is very efficient at retaining heat, it will not cool to 200 degrees quickly enough, possibly not even before the cheesecake is finished. This can result in baking too quickly in a too hot oven, which can lead to cracks. (Or an enormous gash. Done that.) It is essential to use both an oven thermometer and an instant read thermometer when baking the cheesecake.  My oven releases heat too slowly, so I open the oven door until the temperature reaches 200 degrees. I have found this to be the safest way of using this method. The most foolproof way of testing the cheesecake for doneness is by taking its temperature with an instant read thermometer. Cook's Illustrated says to take the cheesecake out of the oven at 150 degrees F. I've taken mine up to 158 degrees with beautiful results.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

While I love the puffy brown edges and authentic look of the "risky" method, the "foolproof" method also gives very good, very reliable results. I'll share this method with you in an upcoming post. Stay tuned!  🙂

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

For the purist, Classic New York Cheesecake is most satisfying unadorned and unadulterated so that nothing distracts from the perfectly balanced flavors. If you prefer, a dollop of whipped cream or a spoonful of Roasted Cherries makes a perfect topping.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

Recipe

a slice of ny cheesecake

Classic New York Cheesecake

Kelly
Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, with stunning browned edges and a buttery, crunchy shortbread crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 servings
Calories 691 kcal

Ingredients
  

For the crust:

  • 1 ½ cups shortbread cookie crumbs finely ground (6.75oz, 191g)
  • 3 tablespoons butter melted (1.5oz, 43g)

For the filling:

  • 2 ½ pounds full fat Philadelphia cream cheese room temperature (40oz, 1134g)
  • 1 ½ cups granulated sugar 10.5oz, 298g
  • ⅛ teaspoon salt
  • ⅓ cup sour cream room temperature (2.5oz, 72g)
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature

Instructions
 

For the crust:

  • Adjust oven rack to the lower-middle position and preheat oven to 325 degrees F.
  • Mix the cookie crumbs and the melted butter until well combined and moistened.
  • Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
  • Bake on a lower-middle rack until golden brown around the edges and fragrant, about 10 minutes. Set aside to cool.

For the filling:

  • Make sure the cream cheese, sour cream, and eggs are at room temperature for a silky smooth texture.
  • Increase the oven to 500 degrees F.
  • Using a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and one half of the sugar on medium-low speed for about 1 minute, until combined.
  • Beat in remaining sugar and beat until combined, about 1 minute. Scrape the paddle and the bowl well.
  • Add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Scrape the paddle and the bowl well.
  • Add egg yolks and beat until combined, about 1 minute. Scrape the paddle and the bowl well.
  • Add whole eggs, two at a time, and beat for about 30 seconds after each addition, scraping the paddle and the bowl after each addition.
  • Strain filling in a wire mesh strainer set over a bowl.
  • Tap bowl on the counter several times so that any large air bubbles come up.
  • Brush the sides of the springform pan with butter and place on a baking sheet. Pour the filling into the pan and set aside for 10 minutes, allowing any air bubbles to rise to the top. Pop any unpopped bubbles with a fork.
  • Bake in a 500 degree F oven, checking with an oven thermometer, for 10 minutes.
  • Reduce the temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read thermometer, about 1 ½ hours.
  • Keep an eye on the oven thermometer to be sure the temperature is dropping to 200 degrees F. If it doesn't drop, crack the oven door open until the 200 degrees is reached.
  • Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, 2 ½-3 hours.
  • Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.

To serve:

  • Gently unmold cheesecake and remove the sides of the pan. Slide a thin metal spatula between the crust and pan bottom. Gently slide cheesecake onto a serving platter. If the bottom of your pan has a small lip around it, it may be easier to leave the pan bottom under the cheesecake and place it on the serving plate.

Notes

  • This slow bake at a low temperature gives the cheesecake a soft, silky texture and does away with the need for using a water bath.

Nutrition

Calories: 691kcalCarbohydrates: 47gProtein: 12gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 276mgSodium: 512mgPotassium: 221mgFiber: 0.2gSugar: 38gVitamin A: 1900IUVitamin C: 0.5mgCalcium: 142mgIron: 1mg
Keyword new york cheesecake
Tried this recipe?Let us know how it was!

Recipe adapted from Cook's Illustrated The Science of Good Cooking.

Classic New York Cheesecake is a heavenly cloud of silky perfection. Rich, creamy, and ethereally light, this tall and proud cheesecake is crowned with stunning browned edges and sits atop a buttery, crunchy shortbread crust.

How to Make Yogurt

by Leave a Comment

There's something very satisfying about making your own yogurt at home. Warm milk and a spoon of friendly bacteria containing yogurt starter left on the counter wondrously transform into a thick, creamy, nourishing yogurt with a delightful tang. Strain the yogurt when it's finished, and you've made your very own homemade Greek Yogurt. Read on to discover How to Make Yogurt .

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Not only is it more economical to make your own yogurt rather than buying it, but you can be assured of having an all natural, healthy yogurt that contains no artificial thickeners or stabilizers.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Making Homemade Yogurt couldn't be easier. Besides warming the milk and cooling it, it pretty much makes itself.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Warm milk to 185 degrees F then let it cool to 110 degrees F. The heat kills any bad bacteria. It's important to allow the milk to cool to 110 degrees F so that the friendly bacteria will thrive.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

When the milk has cooled, remove the skin that forms on top. Whisk in 1-2 tablespoons of yogurt per cup of milk.  2 tablespoons will produce a slightly thicker, tangier yogurt, 1 tablespoon a slightly thinner, milder one. Be sure to use a yogurt that contains live and active cultures. I use whole milk to make yogurt. You can add a little cream to make it even richer. Instead of yogurt, you can use a yogurt starter culture. I've used the one sold by the New England Cheesemaking Supply Company and really liked it. It's a good choice if you don't already have yogurt on hand for a starter.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Pour the milk and yogurt starter through a strainer and into 2 quart sized jars or any other sized jars.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Now it's time to let the milk rest at a warm temperature so that it can incubate. There are several ways of doing this:

  • Simply set jars on the counter in a warm place for about 24 hours
  • Set jars on the counter wrapped in a blanket or towel for about 24 hours
  • Place jars in a cooler and fill with 120 degree F water,  almost up to the lids, for about 6 hours
  • Place jars in a slow cooker with water set to the lowest setting for about 6 hours
  • Place on a heating pad set to low and cover with a blanket or large towel for about 6-8 hours

Because my kitchen is quite warm, I wrap the tightly closed jars in a blanket and let them sit on the counter for 24 hours. The blanket does a good job of keeping the yogurt at a steady warm temperature. I have also successfully used the crockpot and cooler methods when I wanted a faster result. A longer incubation time results in a milder yogurt, a shorter, warmer incubation time results in a slightly thicker, tangier yogurt.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Make the yogurt in small jars for on-the-go, convenient, single-size servings.

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.

Check the yogurt to see that it has reached your desired thickness and tartness, without disturbing it too much. Refrigerate for 6 hours to chill and stop the culturing process.

To turn regular yogurt into Greek yogurt, simply strain out some of the whey. Check out the details in my post, How to Make Greek Yogurt from Regular Yogurt.

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Recipe

a jar of homemade yogurt

Homemade Yogurt

Kelly
Make your own homemade yogurt with only 2 ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
6 hours
Total Time 6 hours 25 minutes
Course Snack
Cuisine American
Servings 8 servings
Calories 148 kcal

Ingredients
  

Instructions
 

  • Heat milk to 185°F in a heavy-bottomed pan over medium heat, stirring regularly to prevent scorching.
  • Once milk has reached temperature, allow it to cool to 110°F.
  • Whisk in yogurt or starter culture.
  • Pour milk and starter into 2 quart sized jars or any other sized jars and tighten lids.
  • Allow to rest in a warm place until desired thickness and tartness is reached. *see note
  • Place in refrigerator for 6 hours to chill and stop culturing process.
  • To make Greek Yogurt, strain the whey, instructions found here.

Notes

There are several ways to keep the yogurt warm:
  • Simply set jars on the counter in a warm place for about 24 hours
  • Set jars on the counter wrapped in a blanket or towel for about 24 hours
  • Place jars in a cooler and fill with 120 degree F water, almost up to the lids, for about 6 hours. Keep cooler lid closed.
  • Place jars in a slow cooker with water set to the lowest setting for about 6 hours
  • Place on a heating pad set to low and cover with a blanket or large towel for about 6-8 hours

Nutrition

Calories: 148kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 370mgSugar: 12gVitamin A: 393IUVitamin C: 0.1mgCalcium: 303mgIron: 0.01mg
Keyword homemade yogurt
Tried this recipe?Let us know how it was!

How to Make Yogurt -There's something very satisfying about making your own thick, creamy, nourishing yogurt with a delightful tang at home.</div

How to Make Greek Yogurt from Regular Yogurt

by 8 Comments

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Greek Yogurt is traditionally made by straining yogurt to remove some of the whey, resulting in a yogurt that is thicker and creamier. The difference between thick, creamy Greek yogurt and regular yogurt is simply the amount of whey they contain. Strain away some of the whey, and you will turn economical regular yogurt into premium-priced Greek yogurt. It's as simple as that!

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Not all "Greek" yogurts are equal. Real, natural Greek yogurt contains only milk and cultures. Some brands label their yogurt as "Greek" but use thickeners and fillers such as guar gum, carrageenan, whey concentrates, and modified cornstarch to thicken their yogurt instead of straining.

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

To strain regular yogurt, line a fine mesh strainer with several layers of cheesecloth. Instead of cheesecloth you can also use a flour sack towel,  a large coffee filter, thick paper towels, or an old undershirt. Let the yogurt strain for about 2 hours either on the kitchen counter or in the refrigerator until it reaches the desired consistency.

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

For Greek Yogurt, you will want to strain off about ¼ cup of whey for every cup of yogurt. If you start with 2 quarts of regular yogurt, that will yield 6 cups of Greek Yogurt and 2 cups of whey. Measuring the whey is a good indicator of when to stop straining. Or you can strain the yogurt until it reaches the consistency that you desire. If you strain it too long, however, you will end up with labne, a thick, creamy cheese.

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Not only is Greek Yogurt creamier and thicker than regular yogurt, it contains more  protein, less sugar, and fewer carbohydrates.

Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical. Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Recipe

a jar of homemade yogurt

How to Make Greek Yogurt from Regular Yogurt

Kelly
Making Greek Yogurt at home from regular yogurt is easy and economical.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
2 hours
Total Time 2 hours 5 minutes
Course Snack
Cuisine American
Servings 8 servings
Calories 144 kcal

Ingredients
  

  • 2 quarts regular yogurt 64 oz

Instructions
 

  • Place several layers cheesecloth in a fine mesh strainer.
  • Pour the yogurt into the strainer.
  • Allow to rest on the counter or in the refrigerator until it reaches the desired consistency, about 2 hours.
  • About 2 cups of whey should be strained for Greek Yogurt.

Notes

  • For Greek Yogurt, you will want to strain off about ¼ cup of whey for every cup of yogurt. If you start with 2 quarts of regular yogurt, that will yield 6 cups of Greek Yogurt and 2 cups of whey. Measuring the whey is a good indicator of when to stop straining.

Nutrition

Calories: 144kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 109mgPotassium: 367mgSugar: 11gVitamin A: 234IUVitamin C: 1mgCalcium: 286mgIron: 0.1mg
Keyword greek yogurt
Tried this recipe?Let us know how it was!
Do you love the thick, creamy, silky smooth texture and luscious, slightly tangy taste of Greek Yogurt but hate paying a premium for it at the supermarket? Making Greek Yogurt at home from regular yogurt is easy and economical.

Related Recipes:

Roasted Cherry Greek Yogurt Bowl

How to Make Yogurt

Roasted Cherry Greek Yogurt Bowl

by Leave a Comment

This Roasted Cherry Greek Yogurt Bowl with homemade Honey Almond Crunch Granola will have you jumping out of bed in the morning!

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

This Roasted Cherry Greek Yogurt Bowl is a delightful combination of creamy and crunchy, tangy and sweet. My daughter has eaten it for dinner every night for two weeks! (Yes, I have cooked dinner 🙂 )

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

Cherries are roasted until they are shining, glistening, and gorgeous. Their sweetness and flavor intensifies, and they form a lovely syrup.

Roasted Cherries are absolutely magical! They come out shiny and glistening and gorgeous! Their flavor intensifies and they have just the right amount of syrupiness. Enjoy Roasted Cherries spooned over ice cream, cheesecake, crepes, or yogurt.

Homemade Honey Almond Crunch Granola is scrumptious and crunchy, full of whole oats, almonds, pepitas, coconut, and honey, with a touch of cinnamon.

Crunchy clusters of honey sweetened granola made with whole rolled oats, slivered almonds, pepitas, and coconut, and roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries. Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

I hope you enjoy this as much as we do!

Recipe

a bowl of yogurt with roasted cherries and granola

Roasted Cherry Greek Yogurt Bowl

Kelly
Greek yogurt topped with honey almond granola and roasted cherries.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 92 kcal

Ingredients
  

Instructions
 

  • Put Greek yogurt into a bowl.
  • Sprinkle with granola.
  • Top with roasted cherries.
  • Enjoy!

Notes

  • You can of course use any type of yogurt, whether regular or Greek.
  • Try jam and granola and other fun toppings if you don't have cherries at the ready.

Nutrition

Calories: 92kcalCarbohydrates: 5gProtein: 15gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 8mgSodium: 54mgPotassium: 212mgSugar: 5gVitamin A: 6IUCalcium: 167mgIron: 0.1mg
Keyword greek yogurt bowl, roasted cherries
Tried this recipe?Let us know how it was!

Related Recipes:

How to Make Greek Yogurt from Regular Yogurt

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.

Roasted Cherry Greek Yogurt Bowl - Creamy, luscious Greek yogurt is sprinkled with a delicious, crunchy homemade granola and topped with these lovely Roasted Cherries.<?div>

Homemade Honey Almond Granola

by 2 Comments

Homemade Honey Almond Granola is wonderfully delicious with crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, and roasted with a touch of cinnamon.

Sprinkle on top of Greek yogurt for a Greek yogurt bowl, pour milk over to eat as a breakfast cereal, or snack on by the handful. Try it with my easy, homemade Korean banana milk or my homemade strawberry milk!

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Homemade Granola is incredibly easy to make.  Not only is it much less expensive than store bought brands, it tastes so much better. When you make your own granola at home you can avoid unhealthy additives: unhealthy oils,  added processed sugars, chemicals, and preservatives. As an added bonus - your house will smell amazing!

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Just mix together the dry ingredients (except the coconut and dried cherries), add the wet ingredients, and toss to combine. The coconut is added in the last fifteen minutes of baking so that it comes out perfectly toasted. The dried cherries are added after the baked granola has cooled.

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Spread the granola on a baking sheet. I have a great non-stick baking pan that I love. If your baking sheet isn't non-stick, first line it with a sheet of baking parchment.

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Stir the granola halfway through cooking, after about 15 minutes, and add the coconut. If you like your granola in crunchy clusters, gently press down on it at this point and don't stir again. When the granola is lightly golden brown, remove it from the oven and let it cool. (Once again without stirring if you want crunchy clusters.) When the Homemade Granola has cooled completely, gently break apart into the sized chunks you prefer.

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Add the dried cherries after the granola has cooled and been broken into clusters. If I'm serving the Homemade Granola in a Greek yogurt bowl with fresh fruits or berries, I like to omit the dried fruit. It's all up to your personal preference. That's what's so great about Homemade Granola!

Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious! Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious! Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Recipe

a dish of homemade granola

Homemade Honey Almond Granola

Kelly
Homemade Honey Almond Granola is wonderfully delicious with crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, and roasted with a touch of cinnamon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 288 kcal

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • ½ cup slivered almonds
  • ¼ cup pepitas shelled pumpkin seeds
  • ⅓ cup honey
  • ⅓ cup coconut oil
  • ¼ teaspoon salt or to taste
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ cup flaked coconut
  • ½ cup dried cherries

Instructions
 

  • Combine oats, almonds, pepitas, salt, and cinnamon in a mixing bowl.
  • Add honey, coconut oil, and vanilla. Mix thoroughly.
  • Put granola mixture on a non-stick baking sheet or a baking sheet covered with baking parchment.
  • Bake in a preheated 350 degree F oven for about 15 minutes.
  • Add coconut to granola and stir gently. Press down lightly on the granola if you want it to form clusters.
  • Bake another 15 minutes until granola is golden and fragrant.
  • Let cool without stirring.
  • Break pieces of granola into clusters of desired size. Add dried cherries.
  • Store in an airtight container.

Nutrition

Calories: 288kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 4mgPotassium: 162mgFiber: 4gSugar: 16gVitamin A: 270IUVitamin C: 0.2mgCalcium: 39mgIron: 2mg
Keyword homemade granola, honey almond granola
Tried this recipe?Let us know how it was!
Crunchy clusters of honey sweetened granola made with dried cherries, whole rolled oats, slivered almonds, pepitas, and coconut, roasted with a touch of cinnamon, this Honey Almond Crunch Homemade Granola is wonderfully delicious!

Roasted Cherries

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Roasted Cherries are absolutely magical! Sprinkle cherries with a little sugar, roast them in the oven for 10 to 15 minutes, and Wow! They come out shiny and glistening and gorgeous! Their flavor intensifies and they have just the right amount of syrupiness. Enjoy Roasted Cherries spooned over ice cream, cheesecake, crepes, or yogurt.

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

Pit the cherries and put into a baking dish. Don't use a baking dish that is too big or the syrup will dry out and burn. I like a light colored dish to see the color of the syrup. You don't want it to brown. Sprinkle with sugar. I've used raw sugar, but any type of sugar or even honey will do. The amount of sugar used is up to you, depending on how sweet or sour your cherries are and what you want to serve the Roasted Cherries with. I use 1 tablespoon of sugar because I like my cherries a bit tart - my family usually disagrees with me on this. You should see their faces when I make Raspberry Pie to my own liking 🙂

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

Roast the cherries for 10 to 15 minutes. The cherries will release some of their juices, which will thicken slightly and make a lovely sauce.

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

The Roasted Cherries come out absolutely gorgeous! So brilliant and shiny!

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

Try Roasted Cherries spooned over Greek yogurt sprinkled with granola or as delicious topping for cheesecake, ice cream, or crepes.

Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

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Recipe

a dish of roasted cherries

Roasted Cherries

Kelly
Roasted Cherries are absolutely magical! Sprinkle cherries with a little sugar, roast them in the oven for 10 to 15 minutes, and their flavor intensifies and they have just the right amount of syrupiness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauces
Cuisine American
Servings 6 servings
Calories 56 kcal

Ingredients
  

  • 1 lb cherries pitted
  • 1 - 2 tablespoons raw sugar or to taste
  • pinch of salt

Instructions
 

  • Put cherries in a baking dish and sprinkle with sugar and a pinch of salt.
  • Bake in a 400 degree F preheated oven for about 10-15 minutes until juices have released and start to become. Watch carefully that the juices don't burn.
  • As all ovens heat differently, judge the doneness by how the cherries look, not the time.

Notes

  • you may use frozen cherries here.

Nutrition

Calories: 56kcalCarbohydrates: 14gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gSodium: 0.1mgPotassium: 168mgFiber: 2gSugar: 12gVitamin A: 48IUVitamin C: 5mgCalcium: 10mgIron: 0.3mg
Keyword roasted cherries
Tried this recipe?Let us know how it was!

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Roasted Cherries are absolutely magical! Their flavor and sweetness intensifies and they come out shiny and glistening and gorgeous!

Tomato Bacon Pasta

by 4 Comments

Tomato Bacon Pasta – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish! Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

I just love a bacon and tomato sandwich. Crispy bacon and thick slices of juicy, homegrown tomatoes freshly picked from my dad's garden.  Here, I've tried to capture those flavors in a pasta sauce using my favorite creamy pasta sauce base: mascarpone cheese.

Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

The bacon and sun-dried tomatoes are chopped up fine to give the most uniform flavor to the sauce. Less is more with the bacon. 5 ounces gives a nice hint of salty, smoky flavor to the sauce. I've tried it with more, but then the bacon overly dominates the other flavors.

Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

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Recipe

a dish of bacon tomato pasta

Tomato Bacon Pasta

Kelly
Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 847 kcal

Ingredients
  

  • 1 lb cavatappi or other shaped pasta 454g
  • 2 tablespoons butter
  • 1 lb chicken breasts (454g)
  • 1 ½ teaspoons Italian seasoning or a mix of dried basil, oregano, and marjoram
  • 1 small onion chopped fine
  • 4 cloves garlic chopped fine
  • 2 tablespoons olive oil
  • 1 ½ cups sun-dried tomatoes in oil drained and finely chopped (7oz, 200g)
  • 1 cup chicken broth 8oz, 227g
  • 8 oz mascarpone cheese 227g
  • 5 oz bacon cooked until crisp and finely chopped (142g)
  • 1 cup Parmigiano-Reggiano cheese 2.2oz, 62g
  • 1 ½ cups tightly packed fresh basil leaves 1.5oz, 43g, from 2 little plants in the supermarket
  • salt, pepper, and red pepper flakes to taste

Instructions
 

  • Cook the pasta in salted, boiling water until al dente. Drain, reserving some of the cooking water to thin the sauce. Toss pasta with butter. Set aside and keep warm. (I wrap mine in a blanket)
  • Season the chicken breasts with salt and pepper. Grill, pan grill, or sauté in olive oil until done. Sprinkle with ½ teaspoon Italian seasoning. Let rest until ready to serve, then slice.

For the sauce:

  • Sauté onion and garlic in olive oil over medium heat until softened and golden.
  • Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Sauté for 1 minute.
  • Add mascarpone, chicken broth, and bacon. Stir until blended and mixture becomes hot and bubbly.
  • Stir in parmesan cheese until melted. Turn off heat.
  • Stir in basil.
  • When ready to serve, combine buttered pasta and sauce adding reserved pasta water to thin the sauce as necessary. Toss in sliced chicken.

Notes

  • Toss the pasta with the sauce immediately before serving.
  • If you make the pasta an hour or so ahead of time, keep the pasta and sauce separate. I have a blanket that I keep in the kitchen for keeping food warm. Just wrap the pan in the blanket and it will stay warm a couple of hours.
  • Gently reheat the sauce without boiling and combine with warm pasta, adding reserved pasta water as needed.

Nutrition

Calories: 847kcalCarbohydrates: 67gProtein: 40gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 124mgSodium: 786mgPotassium: 998mgFiber: 5gSugar: 3gVitamin A: 1487IUVitamin C: 31mgCalcium: 312mgIron: 3mg
Keyword tomato bacon pasta
Tried this recipe?Let us know how it was!

Please leave a comment below, I'd love to hear from you!

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Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella

Creamy, Cheesy Italian Sausage and Basil Penne

Creamy, Cheesy Sausage and Basil Penne

Tomato Mascarpone Pasta with Roasted Red Peppers, Burst Tomatoes, and Baby Spinach

tomato mascarpone pasta with chicken and red peppers

Pasta with Pesto, Green Beans, and Potatoes

Pasta with Bacon, Sun-Dried Tomato and Mascarpone – Rich, creamy mascarpone fragrant with crispy bacon, savory sun-dried tomatoes, and aromatic fresh basil is tossed with a curly cavatappi and topped with sliced, grilled chicken breasts. A wonderfully delicious dish!

Pasta with Pesto, Green Beans, and Potatoes

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Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory.

Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory.

Fresh basil pesto, Pesto alla Genovese, is tossed with spaghetti, tender green bean, and sliced potatoes. Softened butter is mixed with the Pesto giving a silky, decadent texture.

Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory.

Fresh and fragrant, Pasta with Pesto, Green Beans, and Potatoes makes a wonderfully delicious and easy to prepare pasta dish.

Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory. Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory. Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory.

Recipe

Pasta with Pesto, Green Beans, and Potatoes is the classic Genoese pasta dish. According to Marcella Hazan, there is no single dish more delicious in the entire Italian pasta repertory.

Please leave a comment below! I'd love to hear from you!

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Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella

Tomato Mascarpone Pasta with Roasted Red Peppers, Burst Tomatoes, and Baby Spinach

tomato mascarpone pasta with chicken and red peppers

Creamy, Cheesy Italian Sausage and Basil Penne

Creamy, Cheesy Sausage and Basil Penne

How to Make Crème Fraîche

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Exquisitely rich and luxuriously smooth, Crème Fraîche (pronounced “krem fresh”) is a thick, cultured cream with a slightly tart, nutty flavor and a lush, creamy texture. It’s easy to make at home with only one step and 2 ingredients.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Crème Fraîche is a versatile ingredient that can be used in both savory and sweet recipes. Used in soups, sauces, and baked goods it lends a decadent richness and velvety texture. It can be whipped and sweetened for desserts or on top of fresh fruit.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Crème Fraîche vs. Sour Cream

Crème Fraîche is the French version of sour cream, though richer and slightly less tangy.  Both are made from cream, however Crème Fraîche has a higher butterfat content of up to 45% and doesn’t contain any added thickeners. In France, it is made from unpasteurized cream in which friendly bacteria thicken it naturally. Sour cream typically contains about 20% fat and has added ingredients to thicken and stabilize. Because of its higher fat content, Crème Fraîche doesn’t curdle at high temperatures or separate when mixed with acid, making it a good choice for thickening soups and sauces.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

To make Crème Fraîche, cultured buttermilk is added to heavy cream and left to rest for about 8-24 hours on the counter, allowing he friendly bacteria in the buttermilk multiply and develop. Don’t worry, the multiplying bacteria prevent the cream from spoiling at room temperature. The cream should be pasteurized, not ultra-pasteurized for the best result. Other products can be used as a starter culture such as yogurt and kefir, as long as they have live bacteria in them. I usually use kefir or yogurt because they are staples in my refrigerator.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Three factors that will affect the end result are the amount of starter culture used, the temperature of the room, and how long the culture is left to develop. The starter culture ratio is about one cup of heavy cream to 1-2 tablespoons of buttermilk. Two tablespoons per cup will thicken faster, whereas one tablespoon per cup will be creamier. The temperature of your room will also affect the thickening time; a cooler kitchen will take a little longer than a warmer one. A shorter developing time will result in a thinner Crème Fraîche, and a longer time will result in a thicker one. Check your Crème Fraîche after it has started developing for the taste and thickness you desire.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

This method makes a Crème Fraîche very close to the original. For an even closer version, The New England Cheesemaking Supply Company sells a Crème Fraîche starter culture at a very reasonable price.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Why make Crème Fraîche  at home?

·        Making it at home is more economical as it can cost three to four times as much as sour cream in the supermarket.

·        Crème Fraîche isn’t available in every supermarket.

·        Save yourself a trip to the store my making it out of ingredients that you already have on hand.

·        You can make the amount needed. No need to buy an 8 ounce container if you only need a few spoons.

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Recipe

a bowl of creme fraiche

How to Make Crème Fraîche

Kelly
Crème Fraîche is a thick, cultured cream with a slightly tart, nutty flavor and a lush, creamy texture. It’s easy to make at home with only one step and 2 ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
8 hours
Total Time 8 hours 5 minutes
Course Sauces
Cuisine French
Servings 18 tablespoons
Calories 45 kcal

Ingredients
  

  • 1 cup heavy cream - do not used ultra-pasteurized 8oz, 227g
  • 1 - 2 tablespoons cultured buttermilk or other culture starter, see above

Instructions
 

  • Combine buttermilk and heavy cream in non-reactive container. A glass jar or bowl is ideal. Cover loosely with a kitchen towel and allow to rest at room temperature until thickened to desired texture, about 8-24 hours. (see above)
  • Store in the refrigerator for up to 2 weeks.

Notes

  • Crème Fraîche is a versatile ingredient that can be used in both savory and sweet recipes. Used in soups, sauces, and baked goods it lends a decadent richness and velvety texture. It can be whipped and sweetened for desserts or on top of fresh fruit.

Nutrition

Calories: 45kcalCarbohydrates: 0.4gProtein: 0.4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 4mgPotassium: 14mgSugar: 0.4gVitamin A: 196IUVitamin C: 0.1mgCalcium: 10mgIron: 0.01mg
Keyword creme fraiche
Tried this recipe?Let us know how it was!

Exquisitely rich and luxuriously smooth with a lush, creamy texture, Crème Fraîche is easy to make at home with only one step and 2 ingredients.

Related Recipes:

Spring Green Fresh Asparagus Velouté with Crème Fraîche and Chive Oil

Velvety smooth, Spring Green Fresh Asparagus Velouté is a blissfully welcomed rite of spring. Luxurious and creamy, the delicate flavor of asparagus is gloriously sublime.